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Recipes
BULGARIAN CUCUMBER SOUP w/WALNUTS
By BobD
1. Place the garlic in a mortar with 1/2 teaspoon salt, and mash to a paste
- For the garnish:
- 2 to 4 2 to 4 4 garlic cloves (to taste), peeled, green shoots removed
- to to taste
- 2 2 2 cups thick plain yogurt (Greek style, or drained)
- 2 2 1 tablespoons walnut or olive oil, or 1 tablespoon each
- 2/3 2/3 2/3 cup (2 ounces) shelled walnuts, finely chopped
- 1 1 10 3 cucumber, about 10 inches long, or 3 Persian cucumbers, cut in very small dice
- 1/2 1/2 1/2 cup ice-cold water, preferably spring water
- 2 2 2 tablespoons lemon juice
- Freshly ground pepper
- Ice cubes (optional)
- Finely chopped walnuts
- Extra virgin olive oil
- Finely chopped fresh dill or mint
CATALAN BUTTER
By BobD
Mash butter and yolks in medium bowl to form paste
- Anchovies, capers, olives and sun-dried tomatoes enhance the delicious butter. It is also good melted over grilled fish or chicken.
- 6 tablespoons (3/4 stick) butter, room temperature
- 2 hard-boiled large egg yolks
- 2 tablespoons finely chopped drained oil-packed sun-dried tomatoes, 1 tablespoon oil reserved
- 8 drained pimiento-stuffed green olives, finely chopped
- 4 canned anchovy fillets, drained, finely chopped
- 4 teaspoons drained capers
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon dried crushed red pepper
- 2 cups hickory smoke chips, soaked in water 30 minutes, drained
- 12 1/2 -inch-thick crusty country-style bread slices (each about 4 x 3 inches)
Smoked Fish Salad with Pickled Beans and Eggs
By BobD
Pickles add a tangy crunch to salads, and the brine is delicious in vinaigrettes
- 1 pound small Bintje, Yukon Gold or other yellow potatoes, halved but not peeled
- Salt
- 1 cup pickled green beans or yellow wax beans, drained and cut into 2-inch lengths, plus 2 tablespoons of the pickling liquid
- 2 tablespoons cider vinegar
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon yellow mustard seeds
- Pinch of cayenne pepper
- 1/4 cup vegetable oil
- Freshly ground black pepper
- 4 ounces upland cress or watercress (4 cups)
- 1/2 cup small parsley sprigs
- 2 celery ribs, cut into 1 1/2-inch- by- 1/4-inch sticks
- 1/2 pound smoked bluefish, mackerel or trout, skinned and coarsely shredded
- 2 hard-cooked eggs, quartered
SAGE RSTD CHICKEN LEGS w/LIVER & MUSH PASTA
By BobD
Heat a large, heavy-bottomed skillet over medium heat
- 1/4 pound pancetta, cut into 1/4-inch cubes
- 1 small onion, peeled and minced
- 3 cups thinly sliced white mushrooms
- 1 cup chicken livers, cleaned
- 3/4 cup hearty red wine
- 2 tablespoons balsamic vinegar
- 4 chicken legs, separated at the joint
- 8 sage leaves
- 4 teaspoons salt
- Freshly ground pepper to taste
- 1/2 pound penne
AVOCADO & CRAB SOUP
By BobD
Mix crabmeat, celery, chervil and lemon zest in a bowl
- 1/2 cup lump crabmeat
- 1 celery stalk, diced
- 1/2 tablespoon chervil, chopped
- 1 teaspoon finely grated lemon zest
- 2 avocados
- 1 cup vegetable stock
- 2 tablespoons creme fraiche
- 1 tablespoon fresh lime juice
- 3/4 teaspoons kosher salt
OLIVE OIL MASHED POTATOES
By BobD
Pour enough cold water over the potatoes in a large saucepan to cover them byt three fingers
- 1 pound Idaho or Yukon Gold Potatoes, scrubbed but unpeeled
- Salt
- 1/4 cup olive oil
- Freshly ground pepper, preferably white
- Makes 4 servings
EASY CHEDDAR WAFERS
By BobD
In a standing mixer or food processor, beat the cheese, butter, celery seeds, Worcestershire, dry mustard, Tabasco ...
- 1/2 pound sharp Cheddar cheese, grated (about 2 cups)
- 4 tablespoons unsalted butter, softened
- 1/4 teaspoon celery seeds
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dry mustard
- 1/4 teaspoon Tabasco sauce
- 1/8 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
STIR FRY SWEET POTS w/SAGE
By BobD
1. Put oil in a large skillet over medium-high heat
- Stir-Fried Sweet Potatoes With Brown Butter and Sage
- 4 tablespoons olive oil
- 2 to 3 pounds sweet potatoes, peeled and grated, 4 to 6 cups
- Salt and pepper
- 1/2 stick butter, more to taste
- 4 cloves garlic, crushed
- 20 sage leaves.
Fried Semolina Dumplings with Apricots and Apricot Preserves
By BobD
These griesschnitte (fried semolina dumplings) are moist and not too sweet, a perfect end to a meal
- 1 1/2 tablespoons margarine, plus more for greasing
- 1 quart soy milk
- 1/2 cup granulated sugar, plus more for sprinkling
- 1 plump vanilla bean, split and seeds scraped
- Pinch of salt
- 4 ounces dried apricots, finely chopped
- 1 cup fine semolina (see Note)
- 2 large egg whites
- Confectioners’ sugar, for dusting
- Warmed apricot preserves and fresh raspberries and blackberries, for serving
Linguine with Raw Tomatoes, Baby Zucchini and Herbs
By BobD
In a large bowl, toss the tomatoes with the basil, parsley, garlic, salt, chile and olive oil
- 1 pound tomatoes, cored and finely chopped
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- 2 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 small red chile, seeded and minced
- 1/3 cup extra-virgin olive oil
- 12 ounces linguine
- 3 baby zucchini, thinly sliced
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving